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| Nisin·NaL对冷却猪肉中菌落总数变化的交互效应 | |
| 引用本文： | 江芸,高峰,刘琛,徐幸莲,周光宏.Nisin·NaL对冷却猪肉中菌落总数变化的交互效应[J].安徽农业科学,2006,34(22):5958-5959. |
| 作者姓名： | 江芸 高峰 刘琛 徐幸莲 周光宏 |
| 作者单位： | 1. 南京师范大学金陵女子学院食品科学系,江苏南京,210097;南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京,210095 2. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京,210095 3. 南京师范大学金陵女子学院食品科学系,江苏南京,210097 |
| 基金项目： | 南京师范大学校青年基金资助 |
| 摘 要： | 将Nisin、NaL单独及联合应用于真空包装冷却猪肉中,通过测定菌落总数的变化来分析Nisin、NaL在贮藏过程中的交互效应。结果表明,单独使用Nisin、NaL均可显著抑制菌落总数的产生,且浓度越高抑菌效果越好;贮藏前期Nisin抑菌效果较好,贮藏后期3%NaL抑菌效果最好;Nisin、NaL联合应用比单独使用抑菌效果要好,而且两者在整个贮藏期间均显示显著的交互效应。 |
| 关 键 词： | 乳酸链球菌素 乳酸钠 冷却猪肉 菌落总数 保鲜 |
| 文章编号： | 0517-6611(2006)22-5958-02 |
| 收稿时间： | 08 30 2006 12:00AM |
| 修稿时间： | 2006年8月30日 |
Interaction of Nisin and Sodium Lactic on Changes of Bacterial Counts in Chilled Pork |
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| JIANG Yun et al.Interaction of Nisin and Sodium Lactic on Changes of Bacterial Counts in Chilled Pork[J].Journal of Anhui Agricultural Sciences,2006,34(22):5958-5959. | |
| Authors: | JIANG Yun |
| Institution: | Department of Food Science,Jinling College, Nanjing Normal University,Nanjing,Jiangsu 210097 |
| Abstract: | The interaction effect of nisin and sodium lactic in preservation of chilled pork was assessed by assaying bacterial counts during storage in vacuum packages.The results showed that nisin or sodium lactic applied alone could inhibit the bacteria growth significantly.The inhibitory effect enhanced with the increase of the dose.Nisin had better effect during prophase and 3% sodium lactic had the best effect during anaphase.The effect of combination nisin with sodium lactic was better than that applied alone.Statistic analysis of general linear model showed that nisin and sodium lactic had significant interaction during the whole storage. |
| Keywords: | Nisin Sodium lactic Chilled pork Bacterial counts Preservation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |